Pasta with Piennolo Cherry Tomatoesand Cardoncelli Mushrooms
- 35 min
- Serves 4
- 7 ingredients
15 minutes to prep, 20 to cook. A vibrant autumn pasta that showcases sweet Piennolo cherry tomatoes and earthy cardoncelli mushrooms, brightened by a hint of chili. The simple garlic‑olive oil base lets the seasonal ingredients shine in a comforting, flavorful bowl.
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Method
Heat the extra virgin olive oil in a large pan over medium heat until shimmering.
Add the minced garlic and sauté briefly, about 30 seconds, until fragrant.
Add the Piennolo cherry tomatoes and a pinch of chili pepper; cook, stirring occasionally, until the tomatoes soften and begin to release their juices, about 5–7 minutes.
Stir in the sliced cardoncelli mushrooms and continue cooking until they are tender and have absorbed the flavors, about 4–5 minutes.
Meanwhile, bring a large pot of salted water to a boil, add the spaghettoni pasta, and cook until al dente according to package instructions, typically 10–12 minutes.
Drain the pasta, reserving a small cup of cooking water. Add the pasta to the pan with the tomato‑mushroom sauce, tossing to coat. If needed, add a splash of the reserved pasta water to help the sauce adhere.
Season with salt to taste, give a final toss, and serve hot.
Tips while you cook
- Garlic timing
- Sauté the minced garlic for only about 30 seconds until fragrant before adding the tomatoes.
- Reserve pasta water
- Save a small cup of the pasta cooking water and add it to the pan if the sauce needs to loosen.
- Mushroom doneness
- Cook the sliced cardoncelli mushrooms for 4–5 minutes until tender and flavored.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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